{"id":374,"date":"2014-04-02T16:54:56","date_gmt":"2014-04-02T15:54:56","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=374"},"modified":"2014-04-02T16:54:56","modified_gmt":"2014-04-02T15:54:56","slug":"gateau-velours-rouge","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/gateau-velours-rouge\/","title":{"rendered":"G\u00e2teau &#8220;Velours Rouge&#8221;"},"content":{"rendered":"<p>Recette de Gail Harris.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<p>Pour le g\u00e2teau:<\/p>\n<ul>\n<li>300 g de farine<\/li>\n<li>180 g de sucre<\/li>\n<li>2 oeufs<\/li>\n<li>35 cl d\u2019huile de ma\u00efs<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe d\u2019extrait de vanille<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de cacao<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de bicarbonate de soude<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de sel<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de vinaigre<\/li>\n<li>240 ml de babeurre<\/li>\n<li>28 g de colorant alimentaire rouge<\/li>\n<\/ul>\n<p>Pour le gla\u00e7age:<\/p>\n<ul>\n<li>225 g de Saint Moret<\/li>\n<li>240-360 g de sucre glace<\/li>\n<li>60 g de beurre, \u00e0 temp\u00e9rature ambiante<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019extrait de vanille<\/li>\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 d\u2019extrait d\u2019amande<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>M\u00e9langez tous les ingr\u00e9dients et battez \u00e9nergiquement. Graissez et farinez 2 moules \u00e0 g\u00e2teau. Faites cuire \u00e0 180\u00b0C pendant environ 45 minutes. Laissez refroidir.<\/p>\n<p>Pour le gla\u00e7age, ajoutez lentement le sucre glace au Saint Moret, le beurre, la vanille et l\u2019extrait d\u2019amande jusqu\u2019\u00e0 l&#8217;obtention de l\u2019\u00e9paisseur d\u00e9sir\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Gail Harris.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"G\u00e2teau \"Velours Rouge\"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[31,10],"tags":[135,236,235],"class_list":["post-374","post","type-post","status-publish","format-standard","hentry","category-desserts","category-francais","tag-gail","tag-gateau","tag-velours-rouge"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":5,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":560,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/374\/revisions\/560"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}